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Authentic Lebanese Garlic Sauce Toum (No Egg)

This authentic Lebanese toum is a fluffy, no egg garlic sauce made with just garlic, oil, lemon, and salt.
Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 16
Course: Condiment
Cuisine: Lebanese
Ingredients Equipment Method

Ingredients
  

  • 2 cups peeled garlic cloves green germ removed
  • 4 to 5 cups neutral oil such as canola or sunflower
  • 1/2 cup fresh lemon juice freshly squeezed
  • 2 teaspoons fine sea salt adjust to taste

Equipment

  • Food processor

Method
 

  1. Place garlic and salt in the food processor. Process until completely smooth, stopping frequently to scrape down the sides.
  2. With the processor running, add oil one teaspoon at a time. This slow start is essential for the emulsion to form.
  3. Once the emulsion forms, continue adding oil in a thin stream, alternating occasionally with small amounts of lemon juice.
  4. Continue blending until the toum becomes fluffy, white, and holds its shape. Taste and adjust salt or lemon juice.